{"id":1104,"date":"2016-12-13T10:38:51","date_gmt":"2016-12-13T15:38:51","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/pimped-shepherds-pie\/"},"modified":"2026-08-25T13:01:43","modified_gmt":"2026-08-25T17:01:43","slug":"deluxe-shepherds-pie","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/deluxe-shepherds-pie\/","title":{"rendered":"Shepherd\u2019s pie with beef, lamb and sweet potato mash"},"content":{"rendered":"<h3>\ud83e\udd67 <strong>Why I call it deluxe<\/strong><\/h3>\n<p>I called it deluxe because there\u2019s lamb in it, cheese, sweet potato. This is not my boring little p\u00e2t\u00e9 chinois. It comes straight from the fact that I like adding things to a traditional dish. The structure never moves: meat on the bottom, corn in the middle, mashed potatoes on top. Every layer just goes up a notch.<\/p>\n<h3>\ud83d\udc11 <strong>Lamb, shiitakes and savory<\/strong><\/h3>\n<p>1 lb of medium-lean ground beef, 3\/4 lb of ground lamb. The lamb is what gives the depth that beef alone never has. The chopped shiitakes melt into the filling and leave a woodsy note behind them. And savory, the herb of Quebec tourti\u00e8res, lands in there like it always belonged. Nobody puts savory in a shepherd\u2019s pie. I do. Add a third of a cup of amber ale reduced with the vegetables, just enough to taste the malt without tasting beer.<\/p>\n<h3>\ud83c\udf60 <strong>The house p\u00e2t\u00e9 chinois<\/strong><\/h3>\n<p>The mash is half sweet potato, half Russet: the sweet ones soften it, the Russets hold it together. The corn comes double, kernels and creamed stirred together before they go in, because that\u2019s how it tastes best. On top, 7 oz of grated Gruy\u00e8re that goes under the broiler until the crust turns golden. Then it\u2019s ready. It\u2019s a weekend dish, real comfort food, and it assembles beautifully ahead of time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd67 Why I call it deluxe I called it deluxe because there\u2019s lamb in it, cheese, sweet potato. This is not my boring little p\u00e2t\u00e9 chinois. It comes straight from the fact that I like adding things to a traditional dish. The structure never moves: meat on the bottom, corn &hellip;<\/p>\n","protected":false},"featured_media":10515,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Shepherd's Pie Recipe (Sweet Potato and Creamed Corn)","_yoast_wpseo_metadesc":"Beef and lamb shepherd's pie under a sweet potato mash, with a double layer of corn and a Gruyere crust. 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